culturing milk products
Hi!
On the subject of culturing milk to see if o-types could tolerate it, there
are several fermentation products available, namely piima and kefir–to
quote from “Nourishing Traditions” by Sally Fallon–”Piima culture is
derived from the milk of cows that feed on the butterwort plant”
Also–”During fermentation of milk products, thirty to forty percent of the
lactose is broken down so that the high lactose content is reduced. However,
a special enzyme activity also takes place. Fermented products that are not
pasteurized or heated in ways that destoy enzyme activity have significant
levels of enzymes that contribute to the digestion of lactose in the
intestine” Health Freedom News, by Dr. Betty Kamen
“Kefir is a cultured and microbial-rich food that helps restore the inner
ecology. It contains strains of beneficial yeast and beneficial bacteria [in
a symbiotic relationship] that give defir antibiotic properties–it does not
feed yeast–kefir consume most of the lactose and provide very efficient
enqymes [lactase] for consuming whatever lactose is left after the culturing
process” The Body Ecology Diet by Donna Gates
Sources: Kefir Grains: GEM Cultures [707] 964-2922
Kefir Powder: Body Ecology/Omega Nutrition [800]661-3529
Piima culture: Send a $5 check for one or $20 check for five
packages to Piima, PO Box 2614, La Mesa, CA 91943 along with your mailing
information
I don’t know if these addresses/numbers are current as the book is several
years old–perhaps you could find site on the internet as well–I havent’
used the products myself as I live in the UK and they are not available
here.
Kae